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This basic recipe can be used to make one of two designs. The first is a shingled, layered crust formed from hearts made out of pie dough. The second is a bit simpler but equally appealing, with shapes cut out from the top crust, offering a window to what's within. Baking times are the same for either variation.

Source: Martha Stewart Living, March 2009
Servings Yield



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How would you rate this recipe?
  • MS11333940
    21 FEB, 2013
    This pie is wonderful. I love how the raspberries make the filling a little pink and they add some tartness. I used Bosc pears: I'd say they worked well in this pie--soft but not mushy and held their shape nicely. I baked it the recommended 20 min at 400 then about 45 min at 375. It's a tad runny with juices, but tastes so good. I'll be making this pie again.
  • steffyk
    27 JAN, 2009
    Does anyone know what the little heart candies are in this same issue on page 127? I would love to find or make a recipe but I don't even know where to start. Thanks!

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